The Food of New Orleans


The Food of New Orleans: Authentic Recipes from the Big Easy

by John DeMers

This comprehensive Cajun and Creole cookbook presents over seventy recipes from all the top New Orleans restaurants!

From Brennan’s and Emeril’s to Commander’s Palace, this cookbook provides all the rich Cajun and Creole flavors of this fabulous food city in one handy volume. The book starts with a comprehensive overview of the history and food culture of New Orleans, then gives a detailed “how-to” introduction to the local ingredients and cooking techniques. The main body of this Creole and Cajun cookbook presents incredible recipes for all the classic New Orleans dishes served at leading restaurants — from Jambalaya to Creole Gumbo and Beignets. These Creole and Cajun recipes are all written by top local chefs and restaurants like Andrea’s, Arnaud’s, Bayona, K-Paul’s Louisiana Kitchen, Emeril’s, and the Sazerac. Relive the rich flavors of the Big Easy in the comfort of your own kitchen with this cookbook!

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